Montrose Cakes Recipe
Yield: 24 TeacakesRecipe by luhu.jp
Ingredients:
** British Measurements **,
4 ounce: Self rising flour,
4 ounce: Caster sugar,
4 ounce: Butter,
3 ounce: Currants, optional
1 tbsp: Brandy,
2 tsp: Rose-water,
pn Ground nutmeg,
2: Eggs, beaten
Directions:
Cream the butter and sugar until light and fluffy. Gradually add the
beaten eggs and mix well. Add the currants if used and the brandy,
rose-water and nutmeg. Mix well. Stir in the flour and combine
thoroughly.
Half-fill greased patty tins or paper cases.
Bake at 375
F / 190
C / gas mark 5 for about 10 to 15 minutes. **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp
beaten eggs and mix well. Add the currants if used and the brandy,
rose-water and nutmeg. Mix well. Stir in the flour and combine
thoroughly.
Half-fill greased patty tins or paper cases.
Bake at 375
F / 190
C / gas mark 5 for about 10 to 15 minutes. **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp